Gluten-Free Any Berry Scones

I woke up this morning with some confidence after all the risotto success...so I believe it's time to challenge myself with that bag of Bob's Red Mill Gluten-Free Flour Mix. I initially told myself I wasn't going to bake for a while until I really got myself settled into this new lifestyle, but one trip to the grocery store later and I had everything I needed for some ooey-gooey scones. Can gluten-free treats be ooey-gooey? I hope so. I guess I should also inform you that I am not a baker. I'm an aspiring cook. I do not specialize in anything with batter or flour or treats. I've had a few ugly run-ins with baking and wiped it off my list of things to accomplish in my lifetime. It's just not for me. But gluten-free baking...hmm. Is it easier? I guess we'll see. The Mister was home for an extra hour this morning and I thought it would be great to send him along with some warm breakfast blackberry scones, gluten-free style. It's early enough...maybe his tastebuds will be a little forgiving? ;)

Any Berry (this is Blackberries) Scone

Prep Time: 20 minutes; Cook Time: 30 minutes

     2 cups Gluten-Free All-Purpose Flour

     1 level tsp. xanthan gum

     1 tBsp. baking powder
     1/2 tsp. salt
     2 tBsp. sugar
     5 tBsp. unsalted butter, diced (and COLD)*
     1 cup cream or soy milk
     1 cup any berries

Combine flour, xanthan gum, baking powder, salt & sugar in a large bowl. Transfer 1-2 tablespoons of this dry ingredient mixture to a small bowl & add the berries you plan to use. Toss the berries to coat and set aside.

To the large bowl with the dry ingredients, add the cold diced butter. Cut it in. You can either use a pastry cutter or two knives & pretend like you’re cutting steak with them over & over. The mixture should look coarse when you’re done.

Add in the cream or milk and stir to combine. The dough will come together. Handling it as little as possible, turn it out onto a lightly floured surface and pat it into a rectangle about 1/2″ thick.

Cut the dough into triangles. Transfer the triangles to baking sheets lined with parchment paper, a couple inches apart. Brush with a bit of milk and sprinkle with a tiny bit of granulated sugar, if you like.

Bake at 400F degrees for 15-20 minutes, until the scones are puffed up and slightly brown around the edges. Serve right away.

*The trick here is to keep the butter cold. I usually dice the butter and then stick it in the freezer for a few minutes to ensure it’s good and cold.

Recipe Review:
YUMMY SUCCESS! I dusted them with milk on the top to get them golden brown. I used frozen blackberries and they had a sweet and savory flavor about them. I didn't have the 'cut into triangles' idea down or the 'place a few inches apart' so they didn't take on the true scone look when they came out of the oven. The Mister thought they could use a little more sugar - but since they're scones, and I don't eat a lot of sugar right now, I thought they were perfect. I surprised the Mister with them - It was a great way for him to start the day. He ate 3, brought 2 with him for the day and now I realize why people make double batches and freeze some.

This recipe is officially my first gluten-free baking experience and a recipe that will be used over and over again!  Life is delicious!